Butter Yellow Pistachio Citrus Bars

This pastel Butter-Yellow Pistachio Citrus Sheet-Cake Bar recipe has quickly become my go-to for celebrations and stylish gatherings. With a bright yellow génoise cake as the base and a glorious pistachio glaze on top, you get a showstopper dessert made for sharing. The fresh citrus notes and playful colors never fail to spark conversation and delight every sweet tooth at the table.

My friends always ask for seconds and rave about the texture. The look of the green pistachio glaze against the soft yellow cake instantly cheers up any dessert table at home.

Ingredients

• All-purpose flour: brings structure and fluff to the génoise
• Baking powder: ensures the cake rises evenly for soft and light results
• Fine sea salt: balances the sweetness and enhances flavor complexity
• Unsalted butter: creates that signature richness and moist crumb
• Granulated sugar: for perfect sweetness and golden color through caramelization
• Large eggs at room temperature: help the cake emulsify smoothly and bake evenly
• Fresh orange juice: adds brightness and keeps the cake tender and moist
• Orange zest: delivers fragrant aroma and bold citrus flavor use unwaxed for best results
• Vanilla extract: gives a warm, comforting undertone choose pure variety if possible
• Butter-yellow food gel: for that trendy soft pastel shade use gel for strong color without thinning the batter
• Shelled pistachios ground into flour: bring deep nutty character to the glaze look for vibrant green nuts with no bitterness
• Powdered sugar: for that classic smooth glaze sift before measuring for lump-free results
• Whole milk: thins the glaze to the right consistency whole milk makes it glossy and rich
• Pistachio extract: boosts pistachio flavor for a more intense finish entirely optional but fun if you love pistachios
• Neon green food gel: makes the glaze a showstopper add a tiny bit at a time until the color pops
• Candied lemon zest: for an eye-catching garnish and citrusy sparkle try making your own for extra freshness
• Chopped pistachios: optional but lovely for crunch and extra pop on top

Step-by-Step Instructions

Preheat Oven:

Set your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line a 23 by 33 centimeter baking pan with parchment paper leaving enough overhang so you can lift the cake out easily later. Press the edges so the paper hugs the corners fully.

Mix Dry Ingredients:

In a medium mixing bowl whisk together your flour baking powder and sea salt until they are well combined. This step ensures even distribution and a tender crumb.

Cream Butter and Sugar:

Beat your softened butter and granulated sugar on medium-high speed for about three minutes. The mixture should become pale and fluffy which creates an airy light cake base.

Incorporate Eggs:

Add the eggs one by one beating well after each addition. Scrape down the sides as needed. The batter may look a little curdled but will smooth out in the next step.

Add Citrus and Color:

Mix in fresh orange juice orange zest vanilla extract and just a touch of butter-yellow gel color. Beat until the batter is completely smooth and takes on a pastel yellow hue.

Combine with Dry Ingredients:

Fold the dry mixture into the wet batter in two additions using a spatula. Take care not to overmix so the cake stays light and tender.

Fill and Bake the Pan:

Spoon the batter into your prepared pan and spread it out into an even layer. Bake for twenty-three to twenty-five minutes or until a toothpick comes out clean and the cake springs gently back. Do not overbake or the cake will lose its softness.

Cool Completely:

Allow the cake to cool in the pan set on a wire rack. Cooling in the pan helps retain moisture and sets the crumb.

Make the Pistachio Glaze:

In a bowl whisk together finely ground pistachios and sifted powdered sugar. Add three tablespoons of milk pistachio extract if using and a dab of neon green food gel. Mix into a pourable glaze adding more milk by the teaspoon for ideal texture.

Glaze and Garnish:

Pour the pistachio glaze over the cooled sheet cake spreading gently with a spatula. Scatter candied lemon zest and extra chopped pistachios on top while the glaze is wet so they stick.

Set and Slice:

Let the glaze set for twenty to thirty minutes. Once firm use the parchment overhang to lift the whole cake out and cut cleanly into sixteen bars.

Save

I always look forward to zesting fresh oranges and lemons for this cake since the aroma instantly reminds me of summer morning sunlight in our kitchen. The neon green pistachio glaze was my daughter’s idea and has become an annual spring tradition at our house.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days. You can refrigerate for up to one week but bring to room temperature before serving to restore maximum flavor and tenderness. If you need to freeze wrap each bar tightly in plastic wrap and store in a zip-top bag for up to a month.

Ingredient Substitutions

Try a gluten-free all-purpose blend if you need to avoid wheat. For the glaze you can use almonds instead of pistachios for a milder flavor just grind them fine. Lemon juice can replace orange juice for a tangier finish if citrus supplies are low. You can leave out food gel for a more natural but still tasty result.

Save

Serving Suggestions

Pair these bars with a sparkling Moscato or citrus-infused tea. They shine on a dessert board alongside fresh raspberries or blood orange slices. For an extra twist serve with whipped mascarpone or a drizzle of white chocolate.

Cultural Notes

This recipe puts a modern spin on European sheet cakes and draws inspiration from sunny Mediterranean flavors. The vibrant pistachio green reminiscent of Italian gelato meets a French-style génoise sponge. Combining candied citrus peel and nutty glaze is also a common tradition in festive sweets around Europe.

Recipe FAQs

→ How do you achieve the pastel butter-yellow color?

The color is created with butter, eggs, and a touch of butter-yellow gel food coloring for a soft, vibrant hue.

→ Can I skip the pistachio extract in the glaze?

Absolutely. The glaze gains most flavor from ground pistachios; the extract simply gives a stronger pistachio note if desired.

→ What’s the best way to make candied lemon zest?

Simmer thin strips of zest in simple syrup for about 15 minutes, then dry on parchment until set before slicing thinly.

→ How should I store these bars for freshness?

Keep bars in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can this dessert be made gluten-free?

Yes! Substitute a gluten-free all-purpose flour blend for the standard flour to yield a similar texture and flavor.

→ What is the ideal pairing for these bars?

A glass of Moscato d’Asti or a lightly sparkling citrus cocktail complements their nutty sweetness and citrus notes.